If you love classic comfort food with a creamy, dreamy filling and a golden, flaky topping, then you absolutely need to try this Creamy Chicken Pot Pie Casserole Recipe. It’s everything you adore about a traditional pot pie but without the fuss of rolling out pie crusts and dealing with individual pies. Bursting with tender chicken, hearty vegetables, and a velvety sauce, this casserole brings effortless warmth and soul-soothing goodness to your table. Imagine scooping into layers of savory cream-infused chicken inside a perfectly risen biscuit crust—that’s what makes this dish a true crowd-pleaser for cozy dinners or anytime you need a food hug.

A clean white wooden surface scattered with the main ingredients for chicken pot pie casserole: two small raw boneless skinless chicken breasts with a slight sheen, a small yellow onion finely diced displayed in a small glass bowl, diced celery and carrots in neat piles showing their fresh green and vibrant orange colors, three peeled garlic cloves and a small heap of minced garlic, dried herbs—thyme, rosemary, parsley, sage—arranged in small rustic ceramic spoons alongside black pepper. A small bowl with creamy Dijon mustard and Worcestershire sauce, a pat of pale yellow butter next to a mound of all-purpose flour, and an elegant glass filled halfway with heavy cream. A peeled large Yukon Gold potato placed whole next to a scattering of frozen peas with a soft frosty texture. Further flour, baking powder, baking soda, and salt measured precisely in small white porcelain spoons. A stick of cold butter with a slightly matte surface, a small bowl of sour cream, a vintage milk jug with milk, and a cracked egg in a shallow bowl showing its rich yolk. The ingredients are artfully arranged with space between them to highlight their textures and colors—creamy, fresh, and natural earth tones—with soft natural lighting and subtle shadows enhancing the freshness and inviting warmth. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

The magic of this Creamy Chicken Pot Pie Casserole Recipe lies in its beautiful balance of simple ingredients that each play an essential role: from adding flavor and texture to enriching the sauce or creating that fluffy biscuit topping. Here’s everything you’ll need to bring this homemade comfort food classic to life.

2 small boneless skinless chicken breasts: Use fresh or leftovers; they’re the protein star that keeps the dish hearty.
4 cups chicken broth: Provides the delicious base for the creamy filling and keeps everything moist.
4 tablespoons butter: Adds richness and helps cook the veggies to tender perfection.
1 small yellow onion (finely diced): Brings natural sweetness and depth of flavor.
2 ribs celery (diced): Offers crispness and subtle earthiness to the veggie mix.
¾ cup carrots (diced): Adds a vibrant color and gentle sweetness.
3 cloves garlic (minced): Infuses the dish with warm, aromatic notes.
½ teaspoon each of dried thyme, rosemary, parsley: These herbs create a fragrant herbal harmony.
¼ teaspoon each of ground sage, black pepper: Adds spice and an evergreen aroma complementary to chicken.
1 teaspoon Worcestershire sauce: Packs a savory umami punch.
1 teaspoon Dijon mustard: Lends a tiny tangy kick that brightens the filling.
1/3 cup flour: The thickening agent that helps create that luscious creamy texture.
¾ cup heavy cream (or half cream, half half-and-half): Makes the sauce decadently smooth and rich.
1 chicken bouillon cube: Concentrates flavor for a deeper poultry taste.
1 large Yukon Gold potato: Mashes up for a subtle heartiness inside the filling.
Salt and pepper: Essential for balancing and enhancing every flavor.
¾ cup frozen peas: Bursts of sweetness and pops of green add freshness.
2 cups all-purpose flour (240 grams): For the fluffy biscuit topping that crowns the pot pie.
2 teaspoons baking powder: Helps the biscuit crust rise beautifully.
½ teaspoon baking soda: Adds extra lift and softness.
¾ teaspoon salt: Enhances the biscuit’s flavor.
½ cup (1 stick) cold butter: Cut into the flour for that tender, flaky biscuit texture.
½ cup sour cream: Gives moisture and subtle tang to the biscuit dough.
¼ cup milk (any kind): Binds the dry ingredients gently.
1 egg (beaten): Used to brush over the top for golden brown, glossy biscuits.
1 tablespoon milk: Mixed with the egg for brushing the biscuit crust.

How to Make Creamy Chicken Pot Pie Casserole Recipe

Step 1: Prepare the Chicken and Vegetables

Start by cooking your chicken breasts gently in simmering chicken broth until they’re tender and flavorful. While the chicken cooks, dice your onion, celery, carrots, garlic, and Yukon Gold potato. Once the chicken is done, shred it finely—this will ensure every bite contains that perfect balance of protein and veggies. Set everything aside while you move on to creating the luscious filling base.

Step 2: Make the Creamy Filling

In a large skillet or saucepan, melt butter and sauté the onions, celery, carrots, and garlic until soft and fragrant—this softens the veggies and brings out their natural sweetness. Then add your herbs (thyme, rosemary, parsley) plus sage and pepper, followed by the flour to create a roux that thickens your sauce. Slowly whisk in the chicken broth, cream, Dijon, Worcestershire sauce, and the bouillon cube dissolved in a little hot water. Stir constantly until the sauce becomes thick, creamy, and dreamy. Toss in the shredded chicken, diced potato, and peas, then season to taste with salt and pepper. This filling should be rich enough to hold its shape but still spoonable, brimming with cozy comfort and bright flavors.

Step 3: Prepare the Biscuit Topping and Assemble

Now for the best part—the biscuit crust! In a mixing bowl, combine flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in sour cream and milk gently until just combined into a soft dough. Spread the creamy filling evenly into a casserole dish, then dollop or spread the biscuit dough over the top. Brush the biscuit layer with the beaten egg mixed with milk for a beautiful shine and golden color. Pop the entire dish into a preheated oven and bake until the biscuits are puffed, golden, and irresistible, and the filling is bubbling warmly beneath.

How to Serve Creamy Chicken Pot Pie Casserole Recipe

Garnishes

A sprinkle of freshly chopped parsley or thyme over your creamy chicken pot pie casserole adds a lovely pop of green color and fresh herbal brightness. A light dusting of cracked black pepper can enhance the savory depth and make each plate picture perfect.

Side Dishes

Serve your Creamy Chicken Pot Pie Casserole Recipe alongside a crisp green salad dressed with tangy vinaigrette or some roasted root vegetables to balance the richness. A simple side of steamed green beans or broccoli also complements the dish beautifully without competing.

Creative Ways to Present

If you want to impress at your next gathering, try making individual servings in small ramekins. Top each with a biscuit and bake individually for personalized portions. You can also swirl in some caramelized onions or sharp cheddar into the biscuit dough for a flavor twist or add a handful of crispy bacon bits on top after baking for an extra indulgent touch.

Make Ahead and Storage

Storing Leftovers

After enjoying your creamy chicken pot pie casserole, store any leftovers in an airtight container in the refrigerator for up to 3 days. This gives you a quick meal option that reheats beautifully without losing its creamy texture or tender biscuit topping.

Freezing

This casserole freezes well before baking. Assemble the filling and biscuit dough as directed, then cover tightly with plastic wrap and foil before freezing for up to 2 months. When ready to eat, bake straight from frozen, adding extra time to ensure it cooks through.

Reheating

To reheat, cover the casserole with foil and warm it in a 350°F oven until heated through, usually about 20 to 30 minutes. Remove the foil for the last 5 minutes to crisp up the biscuit topping again. Avoid microwaving if you want to preserve the biscuit’s texture.

FAQs

Can I use rotisserie chicken in this casserole?

Absolutely! Rotisserie chicken is a great shortcut that adds delicious flavor and saves time. Just shred it and fold it right into the creamy filling before topping with biscuits.

Is it possible to make this dish dairy-free?

You can substitute butter with a dairy-free alternative and use a plant-based milk and cream substitute. The biscuit topping might change texture slightly but still tastes fantastic overall.

What if I don’t have Yukon Gold potatoes?

Any waxy potato such as red potatoes works well, but Yukon Golds are preferred because they hold their shape and add creaminess without becoming too starchy or mushy.

Can I add other vegetables to the filling?

Definitely! Feel free to experiment with vegetables like mushrooms, corn, or green beans to suit your taste and add extra nutrition.

How thick should the filling be before baking?

The filling should be thick and creamy enough to spoon easily without running, similar to a rich gravy consistency. If too thin, cook it a bit longer to thicken before assembling.

Final Thoughts

This Creamy Chicken Pot Pie Casserole Recipe is the kind of dish that quickly becomes a family favorite—it’s comforting, easy to make, and jam-packed with flavor and texture. Whether you’re feeding a crowd or craving a cozy night in, this casserole checks every box. I can’t wait for you to try it and experience the joy of that warm, creamy filling paired with a tender, golden biscuit crust. Happy cooking and even happier eating!

Creamy Chicken Pot Pie Casserole Recipe